Whenever I made chicken cutlets, I prefer to use chicken thighs. They're more flavorful, more tender, and they are nearly impossible to overcook. That said, you can make this same recipe with chicken breasts.

I also love to fry these in olive oil. There's a pervasive myth that you shouldn't cook with olive oil over high heat, but it's not true. A simple pan fry like this is totally fine, and it's delicious. But you can use any good frying oil (avocado oil, duck fat, and tallow are great too).

This recipe involves a simple three-step dredge. Pound the cutlets flat, coat them in flour, dip them into an egg wash, and then coat with bread crumbs before frying.

This post is for subscribers only

Sign up now to read the post and get access to the full library of posts for subscribers only.

Sign up now Already have an account? Sign in